Sweet Potato Soup (in a Flash!) Avocado on Top!! Ingredients
1 medium sweet potato
1 cup vegetable broth*
1/2 cup unsweetened non-dairy milk (plain)
1 garlic clove
2 Tbsp lime juice
1/4 - 1/2 tsp chipotle powder (or to taste)**
1 avocado, diced
handful or tortilla chips, crushed (or warmed corn tortillas, cut into strips)
sprinkle of smoky paprika
squeeze of lime juice
Optional Soup Adds:
1-2 tsp extra virgin olive oil
1 Tbsp maple syrup
cayenne, cumin, ginger powder and/or smoky paprika to taste
salt, to taste
* water and a pinch of salt can be subbed for veggie broth, if necessary.
** if you do not have chipotle powder, sub with cayenne, smoky paprika or fresh jalapeño
Warm oven to 400 degrees.
Pierce a few form holes in the sweet potato and bake for about an hour, or until sticky-sweet and tender. (For a quicker soup, you can boil the potato, or even use the microwave, but the flavor will not be as bold.)
When potato is baked, peel away skin.
Add to blender: sweet potato flesh, broth, non-dairy milk, garlic, lime, chipotle powder. Blend from low to high until smooth. Do a taste test and adjust seasoning to taste.
To warm soup, turn your blender on the 'soup' setting. If you do not have a soup setting, pour the soup into a small sauce pot and simmer on low heat until warmed.
Pour soup into serving bowls.
Top with diced avocado, corn chips or tortillas, a squeeze of fresh lime juice and a sprinkle of smoky paprika. Enjoy!
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